Seared scallops, caramelized figs, raw Parma ham crumble
for 4 people
12 clean scallop nuts
4 fresh figs
100 gr mustard fig jam
Single slice of raw ham
200 gr of breadcrumbs seasonings (salt, oil, pepper to taste)
tip: use a deep plate)
Remove the fat from the ham slice and leave it to infuse for about two hours in water at 48 ° C.
Sear the remaining ham in a non-stick pan without adding fat (oil, butter).
When browned, add the breadcrumbs and toast for another two minutes. Sear the scallops over high heat for two minutes per side.
Arrange them on an oiled baking sheet, sprinkle them with breadcrumbs.
Bake at 200 ° C for two minutes together with the figs divided into 4 parts each.
decorate the dish with the fig mustard jam on the bottom, add the scallops au gratin, the figs alternating with the scallops, decorate with the toasted raw ham. Garnish the dish with the raw ham water.